La Mouclade Charentaise
This is a classic dish from La Rochelle of mussels in a light creamy curry sauce. Delicious with pommes frites and plenty of crusty bread.
Equipment
- large stock pot with lid
- sharp knife
- chopping board
- colander
- Large bowl
- Large frying pan
Ingredients
- 2 kg mussels
- 200 ml reduced fat crème fraiche
- pinch saffron
- 120 ml white wine
- 2 tablespoon brandy
- 25 g butter
- 1 shallot
- 2 cloves garlic
- 1 teaspoon medium curry powder
- 3 tablespoon chopped parsley
- 2 teaspoon flour
Instructions
- Chop the shallot and parsley and finely mince the garlic.
- Prepare the mussels by running them under cold water and pulling off any beards. Discard any that won’t shut when tapped.
- Put the saffron in a small bowl and add a tablespoon of hot water to soften it.
- Place mussels and wine in the stock pot over a medium to high heat. Cover and cook for about 3- 4 minutes until the mussels have opened.
- Drain the mussels in a colander with a bowl underneath to catch the cooking juices. Return the mussels to the pot and keep warm with the lid on.
- Melt the butter in a frying pan. Add the shallot, garlic and curry powder and cook for 2-3 minutes until soft.
- Add the brandy and cook until most of the liquid has evaporated.
- Sprinkle over the flour and cook for 1 minute while stirring to combine.
- Add the saffron liquid and the reserved mussel liquid from the bowl, (less any grit at the bottom of the bowl).
- Bring to a simmer for 2-3 minutes and then stir in the crème fraiche over a low heat.
- Season, add the chopped parsley and pour over the mussels to serve.
Notes
- Store mussels in a bowl with a damp clean towel over the top to allow them to breathe. They will die in a plastic bag.
- Clean mussels under running water to remove any debris and pull off any stringy beards from the shells.
- Discard any mussels that have cracked or broken shells and any that remain open when they are tapped. If your fridge is particularly cold they may take a few minutes to close.
- When you are steaming the mussels, it is helpful to shake the pot whilst cooking or turn them over with a slotted spoon, to ensure even cooking.
- When eating your mussels, please discard any that haven't opened.
Nutrition
Calories: 401kcalCarbohydrates: 15gProtein: 32gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 85mgSodium: 824mgPotassium: 892mgFiber: 1gSugar: 2gVitamin A: 822IUVitamin C: 25mgCalcium: 82mgIron: 11mg
Tried this recipe?Let us know how it was!
